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Domaine Duseigneur Lirac Antares 2011

Rhone Red Blends from Rhone, France
  • RP90
0% ABV
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Winemaker Notes

Blend: 60% Grenache and 40% Mourvedre

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The oustanding 2011 Lirac Antares is a blend of 60% Grenache and 40% Mourvedre all aged in cement vat after being fermented with indigenous yeasts. From low crop yields of 30 hectoliters per hectare and bottled unfiltered, this is an outstanding wine at a stunningly attractive price. Deep ruby/plum/purple, with notes of Asian soy sauce interwoven with kirsch liqueur, underbrush, lavender and Christmas fruitcake, the wine is deep, full-bodied, opulent, and a total hedonistic and intellectual turn-on. Drink it over the next 2-3 years
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Domaine Duseigneur

Domaine Duseigneur

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Domaine Duseigneur, Rhone, France
Located in the hills of Lirac on the right bank of the Rhone across from the vineyards of Chateauneuf-du-Pape, Domaine Duseigneur produces a range of classic appellation blends in a cleam, elegant and expressive style. Through great terroir, pristine farming, and winemaking savy, Domaine Duseigneur has become an emerging star in the southern Rhone.

A long and narrow valley producing flavorful red, white, and rosé wines, the Rhône is bisected by the river of the same name and split into two distinct sub-regions—north and south. While a handful of grape varieties span the entire length of the valley, there are significant differences between the two zones in climate and geography as well as the style and quantity of wines produced. The Northern Rhône, with its continental climate and steep hillside vineyards, is responsible for a mere 5% or less of the greater region’s total output. The Southern Rhône has a much more Mediterranean climate, the aggressive, chilly Mistral wind and plentiful fragrant wild herbs known collectively as ‘garrigue.’

In the Northern Rhône, the only permitted red variety is Syrah, which in the appellations of St.-Joseph, Hermitage, Cornas and Côte-Rôtie, it produces velvety black-fruit driven, savory, peppery red wines often with telltale notes of olive, game and smoke. Full-bodied, perfumed whites are made from Viognier in Condrieu and Château-Grillet, while elsewhere only Marsanne and Roussanne are used, with the former providing body and texture and the latter lending nervy acidity. The wines of the Southern Rhône are typically blends, with the reds often based on Grenache and balanced by Syrah, Mourvèdre, and an assortment of other varieties. All three northern white varieties are used here, as well as Grenache Blanc, Clairette, Bourbelenc and more. The best known sub-regions of the Southern Rhône are the reliable, wallet-friendly Côtes du Rhône and the esteemed Châteauneuf-du-Pape. Others include Gigondas, Vacqueyras and the rosé-only appellation Tavel.

Rhône Blends

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With bold fruit flavors and accents of sweet spice, red Rhône blends originated from France’s southern Rhône Valley. Grenache, supported by Syrah and Mourvèdre typically form the base of the blend, while Carignan, Cinsault and Counoise often come in to play. With some creative interpretation, Rhône blends have also become popular in Priorat, Washington, Australia and California.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache is the lightest in color but contributes plenty of ripe red fruit and a plush texture. Syrah supplies dark fruit flavors, along with savory, spicy and earthy notes. Mourvèdre is responsible for a floral perfume and earthy flavor as well as structure and a healthy dose of color. New World examples tend to be fruit-forward in style, while those from the Old World will often have more earth, structure and herbal components on top of ripe red and blue fruit.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. These can work with a wide variety of meat-based dishes, playing equally well with beef, pork, lamb or game. Braised beef cheeks, grilled steak or sausages, roasted pork and squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the red Rhône blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah make an appearance.

GCWDDAN11X_2011 Item# 137433